Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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Turning the Community on To Composting
Garbage in New York City is transported to landfills outside of the state. Ohio, Pennsylvania and New Jersey all have landfills full of our old clothes, packaging, contents of our last closet purge, and lots of food waste. This last one is the most unfortunate, because food was meant to compost back into the earth…
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Mixing Bowl: BBQ Contest; Kosher Burgers
Meet the world’s most accomplished Israeli sommelier. [The NY Jewish Week] Get ready for the second annual Long Island kosher BBQ cook-off. Trust us, you’ll want to save your appetite for this one. [Yeah That’s Kosher] Serious Reading: four delicious books to devour this summer. [Serious Eats] High-end burgers are showing up all over kosher…
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The Holy Grail of Kosher Barbeque: Hakadosh BBQ
What do you get when you combine 1300 lbs of brisket, a 20 ft smoker and BBQ rig and a brilliant mind well versed in Texas BBQ recipes? May I present to you, the new kosher travelling hot spot in NYC: Hakadosh BBQ. Ari White, founder and owner of Hakadosh BBQ is the brainchild behind…
The Latest
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In Virginia, It’s Out With Tobacco in With Hummus
Move over tobacco, it’s time for chickpeas to shine. It’s increasingly looking like Virginia’s tobacco-farming country may soon be known as hummus country, thanks to Sabra Dipping Company. This week, the company famous for its plastic pots filled with hummus, matbucha, and other Middle Eastern salads and spreads opened an $86 million research and development…
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Portland’s Unofficial Jewish ‘Mother-in-Chef’
It’s brunch time at Mother’s Bistro & Bar and owner-chef Lisa Schroeder has a small crisis on her hands involving the accidental defenestration of a busboy. Moments earlier, a server had tripped and gone flying through one of the restaurant’s large picture windows. Shattered glass covered the pavement outside, where the hapless staffer was being…
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‘Cooked,’ aka Michael Pollan’s Epiphany Book
“I like pork a lot,” author Michael Pollan admitted recently to a packed sanctuary at Washington, D.C.’s Sixth & I Historic Synagogue. Then he turned to look at the stained glass window embedded with a Magen David, and added, “but I do understand the value of 3,000 years of tradition.” Pollan went on to discuss…
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Martha Stewart and Me
True confession: I’ve been a Martha Stewart follower since the early 90s. Her old magazines are stored in my basement and my daughters and I watched her old shows religiously. Parties, changing seasons, holidays, and projects were all sourced through our Martha lens. So, it makes sense that when our youngest daughter, who made Aliyah…
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The Best Kosher Pop-Ups, BBQ Contest and Things To Eat this Summer
Wondering how to fill the balmy days ahead? We’ve rounded up some of the most exciting Jewish food events from around the country to keep you going during the warmer months. From New York to Los Angeles, and even as far as London, it’s going to be a delicious summer. Think hefty (kosher) BBQ ribs,…
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Tel Aviv’s Never Ending Coffee Cup
Do you have a caffeine addiction to feed, but not much money to do so? Then consider moving to Tel Aviv. Since September, Tel Aviv residents have been able to get all the coffee they want for NIS 169 ($45) per month, thanks to a new loyalty program called CUPS-Unlimited Coffee. The program “goes across…
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In Kosher, We Trust?
Eating food is an exercise in trust. In today’s day and age, where most eaters are extremely disconnected from the process that gets our food from farm to fork, we need to be able to trust our food producers, manufacturers, and cooks that the food is what it says it is, and it does not…
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Recipes Jewish Foods of the Past: Stuffed Swiss Chard
In 1916, the New York Board of Health issued a concise 36 page recipe book aimed at Jewish American homemakers. Published bilingually in both Yiddish and English, “How to Cook for the Family” contained recipes for such “plain, substantial and wholesome” dishes as tomato soup, beef stew and cornstarch pudding. So far as we can…
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